The #NBAXmas Cookbook offers an interactive and festive experience where NBA Fans can try recipes from all 30 teams’ home markets.
Each team was challenged to showcase a recipe that best represents their region’s most iconic culinary food. This recipe ranges from a favorite snack, dish or dessert that is unique to the team and fanbase.
Find the origin of each recipe and everything you need to create it below.
Ingredients:
| PORK BELLY |
| 30 lbs. pork belly, peeled (2-3 slabs) |
| 5 lbs. kosher salt |
| 1 qt. tamari, gluten free soy sauce |
| 5 cups rice wine |
| 1 cup packed brown sugar |
| 3/4 cup garlic minced |
| CABLE CAR SAUCE |
| 1 cup 90/10 oil |
| 10 ea. yellow onion, peeled, diced |
| 1 lb. garlic, peeled, minced |
| 1 ea. #10 can coconut milk |
| 13 oz. fermented shrimp paste (OR sub with fish sauce 200 ml) |
| 1/4 lb. Thai chili destemmed, minced |
| 2 qt. coconut cream |
Directions:
PORK BELLY:
- Score pork belly, placed in a 200 hotel pan.
- Pat dry the skin, and salt the top.
- Combine the remaining ingredients and pour into the pans with salted pork belly NOTE: top skin, about ¼ inch from the top should remain exposed.
- Marinate overnight.
- NEXT DAY remove from marinade
- Remove salt on top and pat dry
- Set sous vide machine to 165°F (or combine oven in steam @ 210°F 2.5 hours)
- Place marinated pork in sous vide bags
- Sous vide for 10 hours
- Cool completely and press overnight, then chop into 1 inch cubes.
SAUCE:
- In a heavy bottom pan, combine oil, garlic and chiles. Cook until translucent.
- Add shrimp paste or cook for 10 minutes on low heat.
- Add coconut milk, coconut cream with fish sauce if no shrimp paste.
- Cook until nape (thick enough to coat the back of a spoon)
- Season with salt and pepper to taste.
